This is my version of one of my favorite items on the menu at the Northampton Brewery, which is one of my favorite places to meet up with my lovely friends. Northampton is such a unique and vibrant little city in our region and there’s always new things to explore. If you’re ever in the area you should absolutely spend a day walking the streets checking out all the shops and places to eat.
Okay, back to the task at hand. This salad is so easy and is so delicious. We probably eat it once a week.
This recipe feeds my family of 4 and leaves extra for lunch the next day for my husband and I.
What you’ll need:
2 lbs of chicken (I like to use thin sliced breasts)
1 each red & green bell peppers
1 large cucumber
1-2 cans of black beans (depends on how much you want on your salad)
Marinade: Most recently I’ve been using a 3-4 tablespoons of both flavors, Sriracha & Fajita. But it’s really up to you.
Spices: Goya Adobo is a staple in our household, as well as red pepper flakes. I also use a splash of black pepper
How to pull it all together:
First I cut up the chicken into strips. Then I heat a large skillet pan with coconut oil. Add in the chicken and mix in the marinade and some spices and let it cook for around 15-20 minutes, tossing occasionally. Once the chicken is cooked I toss in the peppers, mix it up and reduce heat to medium low, cover the pan and let it sit for about 5 minutes.
While I’m waiting on the pan stuff, I get the salad ingredients ready. First, I cut up the avocado & cucumber and then open and drain the black beans. I set up everything like an assembly line. Then I get out our bowls and start putting the salads together.
It reminds me of the three bears; my husband has a big bowl, I have a medium bowl and our daughter has the small bowl.
So, I put the corresponding handfuls of greens into each person’s bowl along with some. Then pour on the black beans. Next is a handful of cucumbers. By this time the chicken and peppers are done so I add a helping of those and then top it off with the avocado. If I’m feeling extra spicy I’ll sprinkle on some more crushed red pepper on the avocado.
Then it’s time to enjoy!
What’s one of your favorite things to add to greens for a tasty salad?